October - Lamb Shank with Pappardelle

Yields 1 Serving

Ingredients

1 ea. lamb shank, 18-20 oz., Sous Vide
4 oz. Glace Dagneau 
6 oz. egg pappardelle 
3 oz. ricotta sopraffina, Quenelle
2 oz. butter
1 ea. royal trumpet mushroom
3 ea. chanterelle mushroom
2 ea. crimini mushroom
1 ea. mint leaves, chopped
As needed: curly parsley, chopped
As needed: salt
As needed: black pepper, café  

Preparation Instructions

1. In a small stock pot of hot boiling water, place Sous Vide lamb shank and reheat according to directions.
2. In a small sauce pan add Glace Dagneau and simmer over low heat.  Reserve for service
3. With two small teaspoons form ricotta cheese into Quenelles.  Reserve for service
4. In a saute pan, melt butter over medium-high heat, add mushrooms, season with salt and pepper and  continue to cook until done.  Reserve
5. In another small stock pot of salted water, add pappardelle pasta, cook to al dente and drain.  
6. Remove veal shank from water and open package.  Place pasta in warm serving bowl, add veal shank. Garnish plate with sauteed mushrooms, then drizzle Glace Dagneau over veal shank and pasta.  Garnish with ricotta Quenelles, mint leave and chopped parsley.  Serve immediately